Coffee Preparation Lesson PDF

COFFEE PREPARATION Prepared By: Mark Joseph Cruz BARISTA a Barista is someone who makes and/or serves coffee and coffee-based beverages. These can include espresso and drinks made from espresso such as lattes, cappuccino and iced coffee beverages. A barista is skilled at preparing bev...

COFFEE PREPARATION Prepared By: Mark Joseph Cruz BARISTA a Barista is someone who makes and/or serves coffee and coffee-based beverages. These can include espresso and drinks made from espresso such as lattes, cappuccino and iced coffee beverages. A barista is skilled at preparing beverages made from coffee and usually has extensive knowledge of the different types of coffee available from around the world. The word barista originated in Italy, where it means a "bartender" who serves alcoholic and non-alcoholic drinks, including coffee and espresso drinks. BARISTA Baristas are experts in their craft, possessing a deep understanding of coffee blends, the art of coffee roasting, the intricacies of operating and maintaining espresso machines, and the delicate skill of frothing milk. Qualities of a good Barista 1. An advanced knowledge of coffee A good barista has tasted every type of coffee and has a good palate to discern the different flavors of coffee and be able to adapt recipes according to customer requests. 2. A knowledge of coffee around the world Barista's who work in a hotel or multicultural city and serve coffee to international clientielle must pay particular attention as there are many different rituals and types of coffee around the world. Qualities of a good Barista 3. Creativity and a steady hand A skilled barista is also a true artist, known for their mastery of "latte art." They have the ability to create intricate smile-inducing designs on the surface of a cappuccino by skillfully pouring milk foam onto the espresso. 4. Customer Service skills In addition, possessing excellent customer service skills and being quick on your feet are also key attributes for a successful barista. Qualities of a good Barista 5. A good memory A good barista will be able to remember all the recipes of popular drinks as well as juggle the preparation of multiple coffee orders at once without missing anyone out. Manual Brewing Pour Over Cone One of the oldest, simplest, fastest and cheapest ways to brew coffee is the drip method using a coffee cone and paper filter. Hot water is poured evenly over coffee grounds in a paper filter. With gravity, the brewed coffee drips slowly and directly into a cup or pot. Coffee cones are made of plastic, glass, stainless steel or ceramic. The shape of the cone and their filters will influence the flavours. Pour Over Cone Grind of Beans: medium-fine to coarse Quantity of Coffee: 3 tablespoons of coffee (21g) Brewing Time: 1-3 minutes Flavour Profile: Smooth, round body Cost: $8-$71 (extra cost for filters) Produces a single cup of coffee Easy to clean Portable Requires paper filters that match the cone Chemex Chemex is a beautifully designed and elegant pour over, glass flask that was invented in 1941 by Dr. Peter Schlumbohm. It uses a special Chemex paper filter that is 20-30% heavier than other filters. Similar to the coffee cone, hot water is poured over coffee grounds in a paper filter. The brewed coffee drips into the bottom of the flask which doubles as its own carafe. Chemex Grind of Beans: medium-coarse Ground Coffee: 6 tablespoons of coffee (42g) Brewing Time: 4 minutes Flavour Profile: balanced, cleaner, refined, floral, sweet notes and non-acidic Cost: $45-78 (extra cost for filters) Different sizes yields up to 6 cups Harder to clean and requires special brush Portable but fragile Requires Chemex paper filters  The French Press method, invented in French Press 1929, is widely considered as the best and easiest method for brewing superior and consistent coffee. It extracts, arguably, more superior flavours than any other method. In a press pot, ground coffee is soaked, steeped and strained in hot water; therefore, coffee’s flavourful essential oils, caffeine and antioxidants are better diffused and preserved leaving the purest flavours of the coffee. It is well suited for coffee drinkers that enjoy a luscious, expressive and complex taste experience. Refer to our 5 Tips and Steps For Brewing Better Coffee at Home for more details about this method. The most common brand is Bodum. French Press Grind of Beans: coarse Ground Coffee: 2-2.5 tablespoons of coffee (14-17g) for one cup Brewing Time: 4 minutes Flavour Profile: pure, clean flavour nuances that are complex and robust body Cost: $8-112 Various sizes producing up to 8 cups of coffee Easy to clean Portable, especially the stainless steel thermal variety No filters required Siphon The siphon is a fancy and flashy coffee maker. It can be a fun way to make coffee and impress friends at the same time, but it can be a fussy process. It was invented in Germany in the 1840s. Coffee grounds are added to the upper vessel and vapor pressure forces hot water up to immerse the coffee. Once the heat is removed, gravity pushes the brewed coffee back through a filter into the bottom vessel. Siphon Grind of Beans: Medium coarseness Ground Coffee: 6 tablespoons of coffee (40g) Brewing Time: 6 minutes Flavour Profile: mellow and delicate flavours Cost: $70-160 (extra cost for filters) Produces several cups of coffee Finicky to clean Delicate and hard to store. Not portable. Requires candle or butane burner (unless it has an electric heater), metal or cloth filter AeroPress Relatively new, the maker of Aerobie Frisbee (Alan Adler) created and launched the AeroPress in 2005. The AeroPress is plastic and comes in 3 parts. A filter sits in a coffee basket at the bottom of the brew chamber. Coffee grounds rest in the brew chamber where hot water is added then immerses/steeps the coffee. To extract the coffee, a plunger is pressed down creating air pressure to force brewed coffee through a filter and into a cup. AeroPress Grind of Beans: fine-medium Ground Coffee: 2.5 tablespoons of coffee (17g) Brewing Time: 1-2 minutes Flavour Profile: sweet, full-bodied, espresso-style coffee Cost: $40-50 (extra cost for filters) Produces a single cup of coffee Easy to clean Portable, especially popular with campers Requires AeroPress micro paper filters (or a fine metal filter) Coffee Taster Flavour Whee Coffee Taster Flavor Wheel The first mapping of coffee’s flavor profile was done a little over 20 years ago by the Specialty Coffee Association of America (SCAA) and resulted in the first Coffee Taster’s Flavor Wheel. World Coffee Research (WCR) coordinated the largest coffee research project yet, subsequently producing the WCR Sensory Lexicon, which identifies 110 flavor, aroma, and texture attributes of coffee. In turn, the SCAA updated its Flavor Wheel The result is another step toward objective coffee assessment so we can all better understand exactly what we like or dislike in coffee and adjust production and purchasing accordingly. Coffee Tasting The Tasting Characteristics All coffees can be differentiated based on four key characteristics: aroma, acidity, body and flavor. You might not be able to differentiate all of these right away, but soon enough you’ll be tasting (and sounding) like a pro. AROMA The way a coffee smells. Sometimes subtle, aromas can be earthy, spicy, floral, nutty, etc., and are directly related to the coffee’s flavor. The Tasting Characteristics ACIDITY The palate-cleansing sensation you’ll feel on the sides and tip of your tongue. High-acidity coffees are described as lively, tangy and crisp. BODY The weight of a coffee on your tongue, described as light, medium or full. Light-bodied coffees feel lighter on the tongue and have a clean finish. Full-bodied coffees feel heavier and have lingering flavors. FLAVOR The way a coffee tastes. Sometimes obvious, sometimes subtle, flavors can vary greatly between coffees—from citrus to cocoa to berry, to name a few—and register in different parts of your mouth. The Tasting Steps Now that you know what to look for and how to describe it, it’s time to actually taste your coffee. This is where it all comes together, enabling you to distinguish the individual taste of each coffee by comparing aroma, acidity, body and flavor. STEP 1 - SMELL Always smell a coffee before you taste it. Inhale deeply. Your mouth can distinguish five tastes—sweet, salty, bitter, sour and umami—but your nose can differentiate an incredible one trillion different aromas. The Tasting Steps STEP 2 - SLURP While a good, noisy slurp may not be the first instinct at a party, it’s actually perfect for allowing the coffee to spray across your tongue and palate, letting you taste all the subtleties. STEP 3 - LOCATE Think about how the coffee feels in your mouth. What is its weight or thickness? Where on your tongue do you experience the flavors? STEP 4 - DESCRIBE What words would you use to describe your tasting experience? The aroma, the flavors, how the coffee feels in your mouth. Do you detect much acidity in the coffee? What other flavors might you use for comparison? Espresso Espresso is a delicious concentrated form of coffee, served in shots. It’s often the coffee base of many other beverages, such as cappuccino, latte, americano and macchiato. An espresso is intense and bold, but nonetheless delicious, and usually served in small demitasse-style cups for this reason. Espresso has the reputation of having a high caffeine content. However, this depends on how much is drunk. Typically, espresso contains 29 to 100 milligrams of caffeine in a single shot The espresso was invented in Italy, around 100 years ago, and is credited to a man by the name of Luigi Bezzera, from Milan. Part of a Perfect Espresso Shot Top Layer: The Crema Sitting on top of the espresso shot in a thin layer is the thin, golden-brown to brownish-red layer called the crema. This foamy layer atop the fine espresso shot holds the finest tastes and aromatic qualities of the espresso shot. The composition of the crema includes proteins and sugars as well as vegetable oils. During the process of pulling the espresso shot the coffee beans' finest oils are extracted, and when this process is complete you will see a whitish ring begin to form atop the crema. Make sure to stop the extraction process once you see the whitish material as it is bitter and will taint the shot Part of a Perfect Espresso Shot Middle Layer: The Body Beneath the crema and above the heart of the espresso shot is the body of the shot. This is the middle layer and should be a caramel brown color. Bottom Layer: The Heart Beneath the body of the espresso shot is the heart of the espresso, at the bottom of the shot. The color of the heart should be a deep, rich brown. Within the heart of the espresso shot are the shot's bitter qualities which balance out the sweetness of the crema and the espresso's aroma. Coffee Recipes Espresso Espresso: It’s classic and simple—just a shot or two of creamy, thick espresso, enjoyed on its own. Americano: If you’ve ever been to Europe, you know the difference between an Americano and a cup of coffee. We Americans love our drip coffee, but it’s really not common in Europe. To accommodate tourists’ tastes, a shot of espresso is mixed with hot water to dilute the strong espresso taste a la drip coffee. Latte: Another classic, and always a treat, lattes are a shot of espresso topped with steamed milk. Amp up the sweetness with syrups like vanilla, caramel and hazelnut. Espresso Cappuccino: A cappuccino is similar to a latte, but it has a higher level of foam topping the steamed milk. The intricate leaves and hearts in latte art are possible because of the small amount of foam resting above the milk. Because there is so much more foam in a cappuccino, the closest you’ll get to cappuccino art is a snow-capped hill. Macchiato: A macchiato is the perfect balance of espresso and milk if you’re looking for something close to black espresso, but with a less bitter aftertaste. Unlike the large, creamy caramel-drizzled drink you might find at a coffee shop, a classic macchiato is just a shot of espresso with a dollop of warm milk mixed in. Affogato: Think of the affogato as part dessert part post-dinner drink. It’s made with a scoop of gelato with a shot of espresso poured over the top—yum. Espresso Cappuccino: A cappuccino is similar to a latte, but it has a higher level of foam topping the steamed milk. The intricate leaves and hearts in latte art are possible because of the small amount of foam resting above the milk. Because there is so much more foam in a cappuccino, the closest you’ll get to cappuccino art is a snow-capped hill. Macchiato: A macchiato is the perfect balance of espresso and milk if you’re looking for something close to black espresso, but with a less bitter aftertaste. Unlike the large, creamy caramel-drizzled drink you might find at a coffee shop, a classic macchiato is just a shot of espresso with a dollop of warm milk mixed in. Affogato: Think of the affogato as part dessert part post-dinner drink. It’s made with a scoop of gelato with a shot of espresso poured over the top—yum. Espresso Recipe Latte Art Latte art is a method of preparing coffee created by pouring microfoam into a shot of espresso and resulting in a pattern or design on the surface of the latte. It can also be created or embellished by simply "drawing" in the top layer of foam. Latte art is particularly difficult to create consistently, due to the demanding conditions required of both the espresso shot and milk Latte Art